since most of you guys dont seem to have much experience with a knife ill give you a little recipe i made up when over at my friends house. its not going to be a gaurmet pizza, but try out it and see if cookings for you. atleast its better then top romen. i can garentee you if you go into your kitchen right now you will have all ingredients needed for this. hence why im giving you this recipe instead of something a little bit more complicated, but youd have to go to the store to pick some of the stuff up.
eggs
flour
ketchup/tomatoes
cheese
olive oil
parsley

mix flour and eggs. just enough flour and egg combo to make a paste. butter a pan and heat oven to about 400. spread the dough into a circle on the pan. now mix up 50/50 olive oil and ketchup mix. throw a bit of salt in that and spread it ontop of the dough. put this into the oven for as long as it takes to start "baking" the bread. then pull it out and place some cheese on top of it. if you want you can also throw in some sliced tomatoes on top. replace in the oven till the cheese melts. once thats done take it out of the oven and throw some parsley on top. then chomp
ill make it starting right now. ill have pics up in a bit.

___________________.MID._"Originally posted by Double O Goose: Apparently kids I know are feeling the need to come out of the closet.
Like, in the past 4 months I've found out that like 6 people I know are gay.
Which isn't a big deal, but why all at once?
Do you get a special deal if you turn in your man-card before the end of the fiscal year?XBL-z S0L1D SNAK3 z

I kind've just do what I want when i cook, don't usually use recipes. work at a restaurant down the street. cheapest plate=$30. sorry, can't give out any of those recipes, boss'll kill me. I'll just give you something simple that i cook myself for barbeques(serving=1)

Directions-
grill chicken and bacon strips on grill until well cooked.
marinade the bacon and chicken with bullseye.
wait until the sauce has actually embedded the flavor in the bacon and chicken,you can tell this because if you whipe the sauce off, you will see that the chicken has turned a little brown like the sauce.
pour cheese on top of chicken, put bacon strips on top of cheese, put tomatoes on top of bacon.
grill for another 1-2 minutes or until cheese is melted.
ending product=delicious

I work all day making filet mignon, french food, and sauces for the dishes, but i like making barbeque stuff, chinese, and other stuff that i don't do at work. Later today, i'm going to give a recipe for something else

My recent favorite thing I made is gyro meat. I was motivated to make my own gyro because of all the Greek restaurants around town here want to charge an exorbitant amount for perhaps one or two measly slices of meat.

Mix everything together and let sit in the refrigerator for 1-2 hours. Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat.)

Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325ºF. It should be a bit dry.

P. S. Tzatziki is made with 500 ml. plain natural or Greek yogurt, 1 cucumber which has been peeled and deseeded and grated and drained of extra liquid, and 2-4 cloves of fresh minced garlic.

Mix together and let sit in the refrigerator until ready to use. This is an extremely traditional recipe, and might be a bit sharp for the average American palate, so you might want to halve the garlic amount.

When I made this, I did not have a good spit and grill available, so I followed the loaf-pan instructions. It turned out a very nice loaf which I sliced very thinly to make some wonderful Gyros.

I have lived and worked in Greece for a few years, and worked as a butcher in the U. S. for quite some time, so let me shed a bit of light:

Donair (doner or Donar), Gyros, and Schwarma are all pretty much the same thing. The Doner Kebab (probably the closest original ethnic food to the American invention, the Gyro) is originally from Turkey. The gyro is an American invention which is basically a cheap version of a traditional Greek Kebab (the main difference is that the Greek one would use large pieces of boned lamb, pressed together using its own fat as a binder, and marinated, whereas Gyro uses ground meat.) The Schwarma is a version from the Middle East that is much larger, uses a similar meat to the Greek kebab, but less meat and more vegetables in the kebab itself.

A traditional gyro should be made with at least 50% ground lamb, and the rest beef. The best ground to use is one with a high fat content (this is so that during the remixing it binds and keeps it shape well!). The main flavouring ingredients should always be: garlic, onion, marjoram, rosemary, salt and black pepper. Marjoram and Rosemary are similar to oregano and thyme in flavour (respectively), and are common ingredients in Greek cooking. True Greek food rarely uses oregano. The mass-produced Gyros use oregano, not to mention garlic and onion powder, but we used fresh minced garlic and onions. Here is the recipe we used where I used to work (compliments of Feller's Meat in Clearfield, Utah!)

Enjoy!

-Wayne

I cooked mine on a rotissery on my gas grill. It was exactly like the restaurants for a fraction of the cost.

My recent favorite thing I made is gyro meat. I was motivated to make my own gyro because of all the Greek restaurants around town here want to charge an exorbitant amount for perhaps one or two measly slices of meat.

This is the recipe I used from cooks.com

I cooked mine on a rotissery on my gas grill. It was exactly like the restaurants for a fraction of the cost.

List of cooking utensils needed: A good size pan, a carving fork or sturdy spatula, a slow cooker.

Instructions:

Ok this recipe takes time to cook, you can do it in one day but I prefer to do it over two. First thing you need to do is get a good pork roast, my butcher sells them for in the neighborhood of $1/pound so its a cheap meal. The night before you cook it rub it down with some chilli and lime rub. The first morning you need to brown the edges of the roast. Put some butter and minced sweet onions in a pan on high heat and just brown the edges of the roast. Then simply put the roast in your slow cooker and cover it with a bottle of bar-b-q sauce, I use a borbon and black pepper sauce from willams sonoma. Then you set it to cook all day 7-10 hours (you really cant overcook it). That night put the whole thing in the fridge (my slow cooker has an interior that lifts out and goes in the fridge). The next day remove it from the fridge and while its still cold scrape all the fat off, while its cold all the fat will be solid and easy to scrape off with a spoon. Then put the roast back in the sauce and set it to cook all day again. At the end of the day the roast will be very very tender and will be ready to be pulled. All you have to do is remove the roast and litterally pull it apart by hand, then just put it on some buns with a little more sauce I use Sweet Baby Ray's because i like to mix the kick or the sauce its cooked in with a sweet sauce.

Here is the virgin roast and the chilli lime rub:

Here is the fat that came off of the roast after the first day:

Here it is after the second day, as you can see it is falling apart already just sitting there:

Here we have the pork shredded and topped with some Sweet Baby Ray's, the rolls are actually made by my butcher's wife. She loves to bake so she always has rolls and buns and such she just gives away at the shop. She makes some amazing onion rolls from scratch but she didnt have any left when i went by.

On friday I went on a little shopping adventure at my favorite food store and got some new spices and olive oil (cant get the stuff I have been using any more). I finally decided it was time to organize my spices, so I bought a rack for the door of my pantry.

That night I made some juicy steaks, i love my butcher this is about $20 in meet and these steaks were over an inch thick before cooking.

Last weekend before everyone got sick (not my foods fault) I made some shrimp kabobs. I made some with vegetables for the women which were taken and stripped before I could get pics. The mens kabobs consisted of baby portabello mushrooms that were marinated in olive oil and minced garlic, I marinated the shrimp in a mixture of wing sauce and beer, and then wrapped then shrimp in bacon and voila:

Because I love them so much here is a pic of my daily smoothie (2 bananas, 10ish strawberries, 6-8 blueberries, about a tspn of organic honey, and 2 coups of ice)